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Gazpacho in two steps!

10 min


4 persons




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Gazpacho served in two bowls with croutons


  • 1 kg of ripe tomatoes
  • 350 ml water
  • 50 g green pepper
  • 50 g cucumber
  • 50 g bread
  • 20 g onion
  • 50 g Borges extra virgin olive oil
  • 1 clove of garlic

Extra Virgin Olive Oil

Step by step

  1. Step 1

    Clean and peel all the ingredients and place them in the shredder.

  2. Step 2

    Beat conveniently and let cool.

    If you keep it in the fridge, it is essential to cover it with film so that the flavours are not contaminated. Decorate with some croutons and with a dash of Borges extra virgin olive oil.

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